Olneyville New York System Restaurant • 1946

Nicholas and Anthony Stevens brought the hot wiener tradition from their Brooklyn roots to Olneyville Square in the late 1930s, perfecting the recipe that would earn a James Beard America's Classics Award decades later. The wieners come "all the way"—mustard, meat sauce, celery salt, and onions piled on a steamed bun—alongside Rhode Island staples like coffee milk and salt-and-vinegar fries. Late-night crowds still pack the counter at the Plainfield Street location, where the griddle never cools and the wieners arrive in rapid-fire succession.